the eggs with the scissors, and mix with twice the quantity of finely cut celery. Mix the celery and egg together with mayonnaise, arrange on lettuce leaves, and drop the balls of egg paste upon the salad.
TONGUE AND POTATO SALAD
Cut cold, cooked, pickled lamb's tongues into dice, mix with twice the quantity of cold, boiled potatoes cut into dice, and add a little hard-boiled egg, finely chopped. Pour over a French dressing to which a tablespoonful of chopped cucumber pickle has been added.
SHREDDED LETTUCE SALAD
Use the leaf lettuce and cut crosswise into narrow ribbons, using scissors or a very sharp knife. Serve with French dressing. Sliced hard-boiled eggs may be mixed with this salad.
GERMAN CABBAGE SALAD
Fry a cupful of finely cut bacon until crisp, and drain off the fat. Add the bacon to three times the quantity of shredded, raw cabbage. Make a salad dressing of the bacon fat and vinegar, seasoning to taste. Pour hot over the cabbage and set away to cool.
